Creamy Vegan Potato Leek Soup
This recipe is organic and gluten-free.
Equipment
Ingredients
- 5 cups veggie broth.
- 3-5 unpeeled potatoes.
- 1 cup vegan cream.
- 1/4 cup Bragg Liquid Aminos.
- 3/4 cup carrots.
- 3/4 cup celery.
- 3/4 cup onion.
- 1 cup leeks.
- 2 cups mixed greens.
- 3 bulbs fresh garlic.
- 1/2 cup parsley.
- 1 tbsp garlic granules.
- 3 tbsp nutritional yeast.
- 3 tbsp extra-virgin olive oil.
- 1/4 cup vegan butter.
- 1 tsp rosemary.
- 1 tsp sage.
- 1 tsp thyme.
- 1 bunch chives.
- 1/4 cup HTB flour.
- 1 tbsp pink salt.
- 1 tbsp black pepper
- 1/2 tsp grains of paradise.
- 1 cup croutons.
Instructions
- Clean, prep, and chop all the veggies.
- In a large soup pot sauté all the veggies and herbs (except the leafy greens, chives, and raw garlic) in olive oil and butter until tender but still firm. Add the flour and stir in one cup of broth, the Aminos, the cream, and gradually thicken on high heat, stirring constantly.
- Add the chopped potatoes and remaining broth.
- Stir and reduce heat to simmer until the potatoes are slightly tender but still firm, about 10-12 minutes; don't overcook.
- Puree 1/4 of the mixture for five seconds in the blender and return to pot.
- Add salt, pepper, greens, nutritional yeast, and additional seasoning to taste.
- Serve with croutons, chives, fresh garlic, nutritional yeast, vegan sour cream, and parsley sprigs.
Notes
- You can swap part of the veggie broth for pre-made organic potato soup like Imagine or Pacific Foods.
- For a less chunky potato soup recipe adjust the amount you puree, or for more chunky puree less (or none).
- To thin the soup add more broth.
- I highly suggest you use unpeeled potatoes to capture the nutrients and increased fiber in the peels.
- For a creamier texture add vegan cheese, sour cream, or cream cheese.
- If you have leftover baked or mashed potatoes you can use them for an even chunkier potato soup.
- Nutritional yeast enriches the flavor, adds nutrients, and slightly thickens the texture. Add it last to preserve nutrients.
- Garlic loses its nutritional value when cooked, so I typically add granules during cooking for flavor, then sprinkle raw on top.
Nutrition
Calories: 130kcal
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